Maple Cranberry Sweet Potatoes Recipes

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MAPLE-BAKED SWEET POTATOES WITH CRANBERRIES



Maple-Baked Sweet Potatoes with Cranberries image

Maple-baked sweet potatoes with a berry snap of cranberries.

Provided by Blue Buddha

Time 1h25m

Yield 8

Number Of Ingredients 7

4 medium sweet potatoes, peeled
1 cup Grade A maple syrup
⅓ cup packed brown sugar
1 ½ cups fresh cranberries
2 tablespoons unsalted butter, or to taste
½ teaspoon dried thyme leaves
8 sprigs fresh thyme

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place whole sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain and allow to cool.
  • Meanwhile, heat maple syrup and brown sugar in a small saucepan to boiling. Reduce heat and simmer until reduced by just about half. Add cranberries and return to a boil. Cook until berries are popping open. Add butter and dried thyme; remove from the heat.
  • Slice cooled sweet potatoes into 1-inch rounds. Transfer to an 8x12-inch glass baking dish and arrange so potatoes are standing nearly on their sides and stacked like fallen dominoes. Stir hot syrup mixture, then pour it over the sweet potatoes, dispersing the cranberries as evenly as possible.
  • Bake in the preheated oven until berries on top begin to caramelize, about 40 minutes. Remove from the oven and let stand for 5 minutes. Garnish each serving with a sprig of thyme.

Nutrition Facts : Calories 297.7 calories, Carbohydrate 67.4 g, Cholesterol 7.6 mg, Fat 3.5 g, Fiber 8.2 g, Protein 3.5 g, SaturatedFat 2 g, Sodium 71.9 mg, Sugar 37.8 g

MAPLE-CRANBERRY SWEET POTATOES



Maple-Cranberry Sweet Potatoes image

This came from the November Good Housekeeping magazine. The picture looked absolutely delicious. I am posting for safe keeping. You can prepare and arrange the sweet potatoes and syrup separtely up to 1 day ahead. Refridgerate separately. Allow both to come to room temperature before baking. Select sweet potatoes the same size so they cook evenly.

Provided by Jane from Ohio

Categories     Yam/Sweet Potato

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 5

4 lbs sweet potatoes, peeled (5 Med)
1 1/2 teaspoons salt
1 cup pure maple syrup
1 1/2 cups cranberries (half of a 12 oz bag)
3 tablespoons butter (no substitutions)

Steps:

  • .In a covered 6-quart sauce pan, heat whole sweet potates with salt and. enough water to cover to boiling on high.
  • reduce heat to low and simmer for 30 minutes or.
  • . Just until fork tender
  • drain.
  • set aside until cool enough to handle.
  • Meanwhile, in a 1-quart saucepan
  • heat maple syrup on high till boiling.
  • Reduce heat to medium.
  • boil gently 10 to 15 minutes.
  • or until reduced to 1/2 cup.
  • Stir in cranberries
  • and.
  • 1/2 teaspoon salt.
  • cook just until cranberries pop.
  • about 5 minutes longer.
  • preheat oven to 400°F.
  • Cut cooled sweet potates crosswise in 1 inch thick slices.
  • arrange slices in a shallow 3 quart ceramic or glass baking dish.
  • overlapping slices if necessary.
  • Spoon maple-cranberry syrup evenly over potatoes.
  • Bake uncovered.
  • 20 minutes or until hot.

Nutrition Facts : Calories 277.3, Fat 3.6, SaturatedFat 2.2, Cholesterol 9.2, Sodium 476.4, Carbohydrate 59.9, Fiber 6.1, Sugar 27.3, Protein 2.9

SWEET POTATO CRANBERRY BAKE



Sweet Potato Cranberry Bake image

In October, my husband helps harvest cranberries at a friend's bogs, so I have access to the very freshest ingredients. Their bold autumn flavor pairs up perfectly with sweet potatoes to make a seasonal side dish my family looks forward to. -Jill Doyle, Kingston, Massachusetts

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 8 servings.

Number Of Ingredients 10

4 large sweet potatoes
2 cups fresh or frozen cranberries
1/2 cup packed brown sugar
2 tablespoons butter, melted
1/2 cup orange juice
TOPPING:
1/2 cup chopped walnuts
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
3 tablespoons cold butter

Steps:

  • Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 20-30 minutes. Drain. When cool enough to handle, peel potatoes and cut into 1/4-in. slices. , Place half in a greased 2-1/2-qt. baking dish. Top with half of the cranberries, brown sugar and butter. Repeat layers. Pour orange juice over top. Cover and bake at 350° for 30 minutes. , In a small bowl, combine the walnuts, brown sugar and cinnamon; cut in butter. Sprinkle over sweet potato mixture. Bake, uncovered, until topping is golden brown, about 10 minutes longer.

Nutrition Facts : Calories 386 calories, Fat 12g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 81mg sodium, Carbohydrate 68g carbohydrate (40g sugars, Fiber 7g fiber), Protein 4g protein.

SWEET POTATO WAFFLES WITH CRANBERRY MAPLE SYRUP



Sweet Potato Waffles with Cranberry Maple Syrup image

These flavorful waffles are filling, lightly spiced, slightly sweet, and perfect for the holidays. They can easily be made using leftover sweet potato casserole and cranberry sauce after Thanksgiving or for a festive Christmas morning breakfast!

Provided by SunnyDaysNora

Categories     Breakfast and Brunch     Waffle Recipes

Time 25m

Yield 5

Number Of Ingredients 15

1 ½ cups sweet potato puree
⅔ cup milk
1 egg, lightly beaten
2 tablespoons melted butter
1 ½ cups all-purpose flour
2 tablespoons brown sugar
1 ½ tablespoons baking powder
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
⅛ teaspoon ground cloves
⅛ teaspoon salt
1 cup maple syrup
½ cup cranberry sauce
½ teaspoon ground cinnamon

Steps:

  • Preheat a waffle iron according to manufacturer's instructions.
  • Stir sweet potato, milk, egg, and butter together in a bowl. Whisk flour, brown sugar, baking powder, 1 teaspoon cinnamon, nutmeg, ginger, cloves, and salt together in a separate large bowl. Add potato mixture to flour mixture; stir until batter is just combined.
  • Ladle batter into the preheated waffle iron and cook until waffles are golden and crisp, about 3 minutes.
  • Stir maple syrup, cranberry sauce, and 1/2 teaspoon cinnamon together in a saucepan over medium heat. Cook, stirring occasionally, until well-combined and heated through, 5 to 10 minutes. Pour syrup over cooked waffles.

Nutrition Facts : Calories 517.1 calories, Carbohydrate 108.2 g, Cholesterol 52 mg, Fat 7 g, Fiber 3 g, Protein 7.9 g, SaturatedFat 3.8 g, Sodium 630.6 mg, Sugar 59.2 g

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